Distinctive yet delicate! That's how we would describe this coffee from Ethiopia, roasted by Beansmith.s, which will captivate you with more than just its processing method. Thanks to the anaerobic natural method, in which the cherries ferment in a closed environment without access to oxygen, the complex flavor profile develops fully, with notes of forest fruits, papaya, and dark chocolate, which blend beautifully with the sweetness typical of select coffees from this region. The resulting cup is a combination of a modern approach and an excellent foundation in the form of traditional Ethiopian coffee.
The Idido, Yirgacheffe producer group, which has been operating under the Ama project since 2023, is dedicated to strengthening the position of women in agriculture and increasing their role in the sector through initiatives such as the Ama Commitment Income Diversification Scheme, which offers training, financial support, and equipment to improve living conditions. Based in the Idido area of the Yirgacheffe region, the group brings together its members' production and practices organic farming methods without formal certification due to high costs. A key figure in the group is Amarech Ararso, whose name means "she became beautiful," who runs a farm and processing plant in Hada, where she buys cherries from local farmers and employs 40 seasonal and 5 permanent workers during the harvest. Her two-hectare farm, located at an altitude of 2,050 meters above sea level, uses shade-grown methods under false banana trees and emphasizes careful hand picking. The cooperative is also involved in social and economic development, such as the construction of new drying facilities with the support of Ephtah Coffee, which also provided Amarech with ETB 8 million in pre-financing. Farmers receive 60% of the payment upon delivery of the cherries, with the remainder paid after export, although problems such as inflation, bureaucracy, and currency competition persist. In the future, the cooperative plans to expand its diversification program and open a shop in Addis Ababa to sell women's handicrafts, while also supporting the cultivation of false bananas for Kocho, a local staple food.
The coffee undergoes anaerobic natural processing, in which the coffee cherries are sealed in containers without access to oxygen and left to ferment – in this case in plastic barrels for seven days. During fermentation, sugars break down and complex flavors develop. The coffee is then dried for 15 to 20 days and stored in a local warehouse before being transported to a processing plant in Addis Ababa. The result of this careful process is a coffee with a distinctive sweetness and delicate acidity that will appeal to even the most discerning coffee lovers.
- Altitude: 2050 m above sea level.